In the bowl of a food processor fitted with a metal blade, add the
scallions, shallots, and ginger. Pulse until everything is finely
minced. Add the salmon, egg, red pepper flakes, salt and pepper, and
pulse until the fish is finely chopped and everything is well combined.

To test for seasoning, fry a tiny piece of the salmon mixture in a
tiny bit of canola oil in a frying pan over medium heat until browned
on both sides. Taste, and adjust the mixture in the food processor with
salt, pepper, or pepper flakes, to taste. Then, form the salmon mixture
into eight or ten patties, place on a plate, and freeze for 20 minutes.

While the croquettes are chilling, make the sauce: In a small bowl,
combine the mayonnaise, scallions, lime juice and sesame oil. Cover and
chill until the croquettes are cooked (you can do this up to 3 hours in
advance).

Take the croquettes out of the freezer. Heat the canola oil in a
large nonstick frying pan. Fry the croquettes (in two batches, if
necessary), over medium heat, until browned on both sides and just
opaque throughout, approximately 4 minutes on the first side and 3
minutes on the second side.